Description
This simple pasta dish is easy to make and loaded with flavor!
Ingredients
- 1 pound Penne Pasta
- ¼ pounds Thinly Cut Prosciutto
- 8 Tablespoons Unsalted Butter
- 1 Large Sweet White Onion, Diced
- 1 pinch Salt
- 1 pinch Ground Pepper
- ½ cups Low Sodium Chicken Stock
- 1 teaspoon Fresh Lemon Zest
- ¼ teaspoons Fresh Nutmeg
- ¼ cups Fresh Parsley, Chopped
- 2 Tablespoons Fresh Sage, Chopped
- ½ cups Parmesan-Reggiano, Grated
Preparation
Bring a large pot of water to a boil (generously salt the water). Add the pasta and cook according to package instructions for slightly al dente.
While the pasta cooks trim the excess fat off of the prosciutto and cut into thin strips. In a large frying pan over medium heat, melt the butter and saute the onions until soft (3-5 minutes). Add a pinch of salt and pepper to the onions and butter while sauteing. Add the stock to onions and butter and simmer for 2 minutes.
Drain the pasta and place in a large bowl (or back in the pot). Add the lemon zest, nutmeg, parsley and sage to the pasta and toss. Add the cheese and toss again. Add the butter onions and toss a third time.
Serve. If desired, add additional cheese and chopped parsley to top of dish for decoration.
